Easy Pad Thai

This delicious pad thai can be whipped up in no time and it is super versatile. You can make it however you like by using shrimp, chicken or tofu. With a few simple changes you can make it vegan and nut-free.

Well, here I go again applying my roguish ways to Asian cuisine. I have been wanting to try my hands on a pad thai, a classic among takeout dishes, for a long time yet sourcing the ingredients has been difficult. Which is why I came up with this alternative recipe that is by no means authentic. If you can make an authentic pad thai, then I highly recommend you try one of those (authentic pad thai recipe here). For all of you who struggle to find tamarind paste and fish sauce, although you might get lucky in the international cuisine grocery aisle or during the weekly specialty offers, or those of you who just want to try a pad thai without buying extra expensive ingredients then this recipe is for you.  Maybe you are vegan, then a traditional pad thai is probably not for you either. This is the kind of pad thai you make after your regular trip to the grocery store or with whatever you happen to grab from your freezer. Make it with shrimp, chicken, tofu or just vegetables, however you like this is a delicious and quick meal.  

Easy Pad Thai


  • 400 gr Noodles (rice or mie noodles) 
  • 1-3 tbsp vegetable oil (canola or sunflower)
  • 20 shrimp, peeled (blanched or fresh), 400 gr cubed chicken or tofu 
  • 350 gr frozen Asian veggie mix
  • 4 tbsp soy sauce
  • 4 tbsp fish sauce*
  • 2 tbsp lime juice**
  • salt
  • 2 cloves of garlic
  • spring onion, sliced
  • chili flakes
  • chopped peanuts or roasted sunflower seeds***


  1. Cook the noodles according to package instructions in well salted water and rinse them until cool. 
  2. Bring the oil to high heat in a wok or deep non-stick pan. Brown your shrimp, chicken or tofu.
  3. Add the frozen vegetables and sauté them until all the moisture has evaporated. 
  4. Make the pad thai sauce by mixing soy sauce, fish sauce (or alternatives) and lime juice. Press the fresh garlic into the sauce. 
  5. Add the sauce to the vegetables and let it reduce by half. Add the noodles and mix everything together. Season to taste with additional sauce or salt as needed. 
  6. Serve the pad thai with a sprinkle of spring onion, chili flakes and chopped peanuts. 

*use a vegan fish sauce or when in doubt worcester sauce

**you can also use tamarind paste if you have access to it

***to make it nut-free

Here you have a delicious recipe for an easy pad thai that is highly customisable. You can make it with seafood, meat or vegan. With or without nuts. Spicy or mild. It is a great midweek dish as it requires very little chopping and can be made in under 30 minutes. If you cook the noodles in the wok/non-stick pan you make the dish in later on you only need one pot and sieve. I hope you enjoyed this recipe and have a great day. Stay safe and wear a mask!    

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